Eggs cooked in fiery arbol and chipotle chilli salsa.
About this recipe
Huevos a la diabla are eggs cooked in a diabolically spicy salsa made with dried chillies de árbol and chipotle, which give it an intense red colour and a memorable heat. The salsa is prepared by frying the chillies in oil and blending them with garlic and charred tomato, resulting in a dark, smoky sauce in which the eggs finish cooking. It is a breakfast for brave palates seeking to start the day with a fiery kick.
History & Origin
The term 'a la diabla' in Mexican cooking describes any preparation that incorporates a generous quantity of chillies de árbol - those small but powerful red chillies that are among the hottest in Mexico. The expression is a humorous tribute to the devil, suggesting that the heat level is so extreme that only Satan himself could endure it without complaint. Chillies de árbol have deep pre-Hispanic roots and were consumed by the Mexica as an everyday condiment. The combination with chipotle - the ripened, wood-smoked jalapeño - adds a smoky dimension that transforms the simple hot salsa into something far more complex. Huevos a la diabla are especially popular in central and northern Mexico, where breakfasts tend to be heartier and spicier than in the south. They are served with refried beans and wheat flour tortillas in the north, or sweetcorn tortillas in the centre.
Estimated cost
£4.25
Total cost
£2.13
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
450
Calories
20g
Protein
35g
Carbohydrates
30g
Fat
5g
Fibre
600mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Char the tomatoes directly on a griddle or under the grill until the skin is blackened and the flesh is soft. Set aside.
- 2
Heat one tablespoon of oil in a small frying pan over medium heat. Fry the chillies de árbol for 30 seconds, stirring constantly, until slightly darker. Do not burn them.
💡 The oil used to fry the chillies will be intensely flavourful - use it in the salsa.
- 3
Blend the fried chillies de árbol, chipotle, charred tomatoes, garlic and onion with salt. Add a little water if needed to achieve a smooth salsa.
- 4
Heat the remaining oil in a large frying pan over medium heat. Pour in the salsa and cook for 5 minutes until it thickens and darkens.
- 5
Create spaces in the salsa and crack the eggs directly into it. Cover the pan and cook for 4–5 minutes until the whites are set but the yolks are still creamy. Serve immediately with tortillas.
💡 For a more uniform result, you can scramble the eggs into the salsa.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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